Cuisine Uniform Standards & Equipment Requirements



  • Chef Coat, white, with Clark College Logo (Qty 4)
  • Cravat, white (Qty 4)
  • Pants, black with white pin stripe and draw-string (Qty 4)
  • Apron, white, bib style (Qty 4) 
  • Skull cap, white (first year) (Qty 2)
  • Skull cap, blue (second year only) (Qty 2)
  • Socks, black
  • T-shirts, white, short sleeve for under chef coat
  • Shoes, black, non-skid soles “Shoes for Crews” or another comparable brand. No Crocs, canvas, open-toed or plastic shoes.


  • Text book: “On Cooking” 6th Edition - Labensky
  • Text book: “Foodservice Management Fundamentals” - Reynolds
  • Knife Bag*** 
  • Thermometer, included in knife bag
  • Calculator- basic functions, pocket-size
  • Note pad, pocket-size for kitchen 
  • Pen
  • Sharpie Pen, Fine-point, black ink only 

Print the cuisine requirement sheet.


 *All jackets, shirts and hats may be purchased from Chef Works or the Clark College Bookstore.

**All text books, knife bags, scale, and thermometer will be available in the Clark College Bookstore.

**The Bookstore will carry a variety of knife blade shields, supplementary tools, and uniform articles.

***Knife bag includes, Chef knife, boning knife, paring knife, bread knife, thermometer, Mercer ruler, peeler, and measuring spoons.